Nutritional Facts

Directions

In a large bowl, combine all the dry ingredients. Whisk the orange juice, egg, water and butter. Stir into dry ingredients just until moistened. Fold in the cranberries, nuts and orange peel.

Bake in a greased 9-in. x 5-in. loaf pan at 325° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from the pan to a wire rack.Yield: 1 loaf (16 slices).

Editor's Note: Recipe doubles well.

Originally published as Cranberry Nut Bread in Country Woman
September/October 1992, p36

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"If you like cranberry and citris, you will love it. I was given cranberry bread for my Thanksgiving dinner project. This sounded like the one my mom always made. I made it and was nervous because I am not a baker. It came out wonderful, the bread basket on Thanksgiving was empty, and everybody wanted it for breakfast the next day! It is easy, will make a great gift, and trust me your bread basket will be empty to!!"